In the Kitchen

Serves 4
Prep Time
24 hours
Cook Time
1 hour, 45 mins.

Vegetarian Cassoulet is a lighter variation of the Traditional French Cassoulet version prepared with hearty vegetables instead of meats.  The preparations are very similar and the vegetarian Cassoulet is a very satisfying meal even without the meats.


3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1/8 teaspoon ground cloves
16 ounces dried white beans
32 ounces vegetable stock

1 cup bread crumbs

Tools & Materials

4 large ramekins


  • Soak beans overnight in cool water. Rinse and set aside.

    Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

    Sauté  leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 8 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

    Preheat oven to 350°F


    Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper.

    Divide mixture evenly between 4 large ramekins, sprinkle with 1/4 cup of bread crumbs and bake in the oven for 30 minutes.

    Using a wooden spoon, gently press the thin crust that has formed on the cassoulet down under the surface.

    Continue baking until the cassoulet is simmering and a second thin crust has formed (about 30 minutes).

    Let stand for 10 minutes before serving.